The effect of ultraviolet treatment on enzymatic activity and total phenolic content of minimally processed potato slices

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The effect of ultraviolet treatment on enzymatic activity and total phenolic content of minimally processed potato slices

In this work, potato slices were exposed to different doses of UV-C irradiation (i.e. 2.28, 6.84, 11.41, and 13.68 kJ m-2) with or without pretreatment [i.e. ascorbic acid and calcium chloride (AACCl) dip] and stored at 4 ± 1 °C. Changes in enzymatic activities of polyphenol oxidase (PPO), peroxidas...

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Bibliographic Details
Main Authors:	Li, Shing Teoh, Ola, Lasekan, Mohd Adzahan, Noranizan, Hashim, Norhashila
Format:	Article
Language:	English
Published:	Transstellar Journal Publications and Research Consultancy Private 2016
Online Access:	http://psasir.upm.edu.my/id/eprint/52986/ http://psasir.upm.edu.my/id/eprint/52986/1/The%20effect%20of%20ultraviolet%20treatment%20on%20enzymatic%20activity%20and%20total%20phenolic%20content%20of%20minimally%20processed%20potato%20slices.pdf

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